July 23, 2019

No-Churn, 5-Ingredient Pistachio Ice Cream

July 23, 2019/ Caitlin S

One of the first fare-weather recipes I shared this year was for No-Churn Rhubarb Crisp Ice Cream. There is some debate in the house on whether making a rhubarb crisp and turning it into ice cream is a good use of time, but I’ll tell you where I stand: ice cream is delicious.

In that same blog post, I promised to share some of the other recipe adaptions I had tried, including this winner, which causes no hot debates in the house. Other than who is getting the last scoop, of course. All you need is 5 ingredients, including real pistachios. (Real pistachios are important—something anyone who has ever bought a pistachio ice cream that tasted more like pistachio liquor than actual pistachios will understand).

No-Churn, 5-Ingredient Pistachio Ice Cream

Published July 23, 2019 by Caitlin Sherwood

Serves: 12 | Active Time: 20 active minutes

Ingredients:

2/3 cup shelled, roasted, unsalted pistachios, divided

1 14-oz can sweetened condensed milk

Pinch salt

1/2 teaspoon vanilla extract

2 cups whipping cream

Directions:

Place half (1/3 cup) of pistachios in a blender, and blend on high until a paste begins to form. Add sweetened condensed milk, salt, and vanilla to blender and blend again until fully combined and smooth. Transfer for a small mixing bowl.
In a separate, medium-sized mixing bowl, beat whipping cream with electric beaters until firm peaks form.
Gently fold 1 cup of the whipped cream into the pistachio mixture until combined. Then, scape pistachio mixture into the rest of the whipped cream, gently folding it in. Do not over mix (you want as much air in the whipping cream as possible!). A few streaks of green or white are OK.
Scrape the ice cream mixture into a glass pyrex with air-tight lid (about 9x5 inches, or equivalent volume). Place lid on container, and place flat in freezer for 2 hours.
After 2 hours, gently swirl in remaining pistachios to taste, and sprinkle some pistachios on top. Place lid back on ice cream and freeze for at least 3 more hours before serving.

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July 11, 2019

Grilled Carrots with Feta Yogurt Sauce

July 11, 2019/ Caitlin S

Last year, its was the front yard; this year, it’s the back.

Our backyard. AKA Bind Weed Jungle. The Sloping Hill. The place I wish we spent time but we don’t really—unless we’re using the grill. This year, we’re setting out to change that, by dealing with that slope and the weeds covering it (seriously, they were hip-high last year). We’re adding a large retaining wall, planting native flowers, and maybe—if somehow we gain three extra weeks to our summer—adding space to actually “hang out.” Until that’s done though, the yard is still what it has been since we moved in: the grill spot.

But who said grilling has to be burgers, hotdogs, and chicken? I’ve been all about charred veggies lately, (carrots, but also cauliflower, and doesn’t this salad from Heart Beet Kitchen look killer?). Combining those hot grilled veggies with other textures and flavors to complete the picture is where it’s at (sauce, fresh herbs, crunchy nuts, etc). Try something new! Grill carrots. I dare you!

Grilled Carrots with Feta Yogurt Sauce

Published July 10, 2019 by Caitlin Sherwood

Serves: 2 | Active Time: 30 minutes

Ingredients:

8-10 carrots, peeled

2 tablespoons avocado or olive oil

1 teaspoon honey

2 cloves garlic

4 sprigs thyme

Freshly cracked black pepper

1/4 cup feta cheese crumbles

1/4 cup plain Greek yogurt

1 teaspoon lemon juice

1 tablespoon minced fresh chives

1 teaspoon fresh oregano, minced

2 tablespoons toasted slivered almonds

2 tablespoons raisins

2 tablespoons minced parsley

Sprinkle of ground sumac

Optional: sprinkle of red chili flakes or Aleppo pepper flakes

Directions:

Light grill and set to medium flame. Close lid to allow grill to heat.
Meanwhile, prep carrots: if carrots are thick, cut in half the long way. They should be 1/4 to 1/2 inch thick. Peel, and place carrots in bowl, and drizzle with oil and honey.
Mince garlic, and remove thyme leaves from stems. Add garlic, thyme leaves, and a sprinkle of black pepper to carrots and toss to combine. Place carrots in a grill basket or directly on the grill (just be careful to keep them from falling through the cracks!), and close grill lid. Grill for a total of 20 minutes, turning after 10 minutes. Carrots are done when they are softened through and are charred in spots. (Note: if carrots are charring too quickly, your grill may be too hot; turn down the flame).
Meanwhile, make the sauce: combine feta, yogurt, lemon juice, chives, and oregano in a small bowl and stir.
Assemble: Spread feta sauce in a generous layer on a plate. Arrange carrots over top. Sprinkle with almonds, raisins, parsley, sumac, and chili flakes. Serve warm.

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June 26, 2019

Peachy Mint Green Smoothie

June 26, 2019/ Caitlin S

Sometimes it feels like inspiration finds the maker, not the other way around. Take this smoothie. I’ve been pretty fresh out of inspiration (or maybe motivation, it’s hard to tell the difference), as evidenced by the slow roll of recipes here at Foraged Dish over the last month. I’ll plan out a recipe, and at the last moment decide I just would rather make something else. But while waiting for an extraordinarily delayed flight, I stopped by a small café at the La Guardia airport, and ordered a green smoothie. It was mint-forward, made with summer fruits, and quite good, even though you never expect airport food to be any good. I’ve had so much mint in the garden, it’s been in just about everything these days. Here’s my recreation of that smoothie!